In a bowl, combine the dill, salt, sugar and pepper.

Spread the mixture evenly over the outside of the salmon, massaging it into the flesh

Lay the fillets over a large piece of plastic wrap, and place in a casserole or other container

Sandwich the salmon pieces together, and pour the vodka over them.

Wrap tightly, if needed add an extra piece of wrap on top.

Place another dish on top of salmon, and weigh down with cans or a brick.

Place in the fridge.

After 12 hours, drain any liquid and turn filets.

Repeat process of turning and draining every day.

On the third day, unwrap fish and scrape off excess dill & salt with a butter knife.

Pat dry and re-wrap in fresh wrap. Portions may be frozen.

To serve, slice thinly and serve with a salad, on bread or toast or on top of crackers.